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Chicken Fajita Rice Bowl

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  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 4-6 servings 1x


This rice bowl starts with a delicious cilantro-lime rice which is topped with Fajita-style chicken, seasoned black beans, grilled corn, and fresh tomatoes and avocado. Easily make this vegetarian by omitting the chicken.



Cilantro-Lime Rice:

  • 2 cups dry long-grain rice
  • 3 cups water or chicken broth
  • juice of 2 limes, more or less to taste
  • zest of 1 lime
  • 1/2 cup chopped cilantro
  • salt, to taste (amount will depend on if you use water or broth)

Seasoned Black Beans:

  • 1 tablespoon avocado or coconut oil (or another cooking oil of choice)
  • 1/2 cup chopped onion (about 1/2 small onion or 1/4 of a large onion)
  • 23 garlic cloves, minced
  • 1 medium tomato, diced
  • 2 (15oz) cans black beans, drained and rinsed
  • 1/23/4 cup water or chicken broth, a splash more may be needed
  • salt and pepper, to taste
  • pinch of cumin
  • pinch of cayenne pepper, optional

Grilled Corn:

  • 3 ears of fresh corn, husks and silks removed and scrubbed clean
  • avocado oil (or another high-heat oil)
  • salt and pepper

Chicken Fajita Stir-Fry:

  • 12 tablespoons avocado or coconut oil (or another cooking oil of choice)
  • 1 large bell pepper, julienned (I used half of a yellow and red bell pepper)
  • 1/2 large or 1 whole medium yellow or red onion, cut into slices from root to tip
  • 23 boneless, skinless chicken breasts (about 1 1/41 1/2 lbs) cut into thin strips
  • 23 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/41/2 teaspoon ground cumin, to taste
  • 1/41/2 teaspoon chili powder, to taste
  • juice of 1/2 lime, optional
  • salt and pepper, to taste

For Serving:

  • sliced avocado
  • sliced fresh heirloom grape tomatoes
  • chopped cilantro, optional
  • lime juice, optional


Cilantro-Lime Rice:

  1. Add the rice to a medium pot along with 3 cups of water or broth. Increase heat to medium-high and bring to a low boil. Reduce heat to medium-low and cover with a lid. Cook the rice until all the water is absorbed, about 10-15 minutes. Remove from heat and let sit with the lid on for 5-10 minutes to continue steaming. Remove lid and fluff with a fork. Total cook time is about 20-25 minutes. Follow the directions on your specific package of rice for best results.
  2. To the cooked rice, mix in lime juice, zest, and chopped cilantro. Season generously with salt and add a pinch of pepper, if desired. Keep rice covered until ready to use.
  3. Drizzle oil into a medium sized saucepan and place onto the stove over medium-high heat. Add onion and sauté for 2-3 minutes, or until tender. Add garlic and cook for an additional minute. Stir in chopped tomato and continue cooking the mixture for a 2-3 more minutes before adding in the drained beans and water/broth. Bring the liquid to a low boil over medium-high heat, cover and let the beans cook until liquid has thickened. Season with salt and pepper, to taste. If beans get too thick, just stir in a little more water/broth. Remove from heat and keep covered until ready to use.

Grilled Corn:

  1. Brush oil onto the cleaned corn and season with salt and pepper. Place onto a hot grill or grill pan (or if you have a gas stove, directly over the gas burner) and cook on each side for 1-3 minutes, turning as the kernels begin to brown, until the corn is evenly cooked. Let cool.
  2. Hold the corn upright over a large plate or bowl and cut the kernels off the cob with a sharp knife. Start at the top and using a gentle sawing motion, cut the kernels off the cob. Be careful not to cut your fingers!

Chicken Fajita Stir-Fry:

  1. Into a large skillet, heat 1 tablespoon of oil over medium-high heat. Add sliced pepper and onions, and sauté over high heat for a few minutes until veggies are crisp-tender. Transfer to a dish while you cook the chicken.
  2. Into the same skillet, add another tablespoon of oil, if needed, and place over medium-high heat. Add sliced chicken and cook for a minute or so. Stir in minced garlic, paprika, cumin, chili powder, a generous pinch of salt and pepper. Sauté just until the chicken cooked. Add the veggies back to the skillet and the juice of a lime, if desired. Mix together to evenly coat. Adjust seasonings to taste.

Rice Bowls:

  1. Place a large spoon full of rice into each bowl. Top with chicken fajita mixture, beans, corn, sliced avocado, and fresh tomatoes. Top with a fresh cilantro and serve with additional lime wedges. Serves 4-6.
  • Cook Time: 25 mins
  • Category: Main, gluten-free